125. ZUCCHINI CASSEROLE with BACON

serves six


6 slices bacon, diced
1 large onion, chopped
4 cups sliced zucchini
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
15 buttery crackers, crushed
1/2 cup grated Parmesan cheese

Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese. Cover and cook for about 30 minutes.


courtesy of: Diana Rattray, Mississippi